Happy Football Friday. You have survived another college football offseason and we are back with our Football Friday Tailgate Treats. It is the time to start planning what kind of tasty treats you will be consuming while you spend that entire first Saturday of college football glued to the tv. We have recipes for days. Here is the recap of last season’s recipes part one & part two. Also listed below are the first 11 games of the 2022 college football season. This is it college football kicks off TOMORROW!! The roster of games is listed below please check the local listing for start times.
Football Friday Tailgate Treats Kickoff Weekend
Pre-Game a.k.a Breakfast
- 1 lb ground pork sausage
- 4 tbsp flour
- 4 cups milk
- 3 cups shredded hash browns regular or southwestern seasoned
- 3 – 4 eggs
- 2 tbsp water
- 1 cup shredded sharp cheddar cheese
- salt and pepper to taste
- egg roll wrappers
- cooking spray or canola oil
In a large skillet, brown sausage. Drain the cooked sausage. Remove a 1/2 cup of the cooked sausage to a mixing bowl. Add flour to the skillet and brown a little in the sausage fat. Slowly add in the milk, stirring continuously, while it thickens. Salt and pepper the gravy, to taste. Keep on low heat so that it stays warm while making the egg rolls.
Mix the eggs and water and then scramble the eggs in a small skillet until just set. Don’t worry, they will finish cooking when baked. Add the scrambled eggs to the reserved sausage.
Add the potatoes and cheese to the bowl with the cooked sausage and eggs. Stir in a 1/2 cup of the reserved sausage gravy. Season with salt and pepper and stir well one last time to blend everything together.
To make the egg rolls, take an egg roll wrapper and put about 1/3 cup of the potato sausage mixture just below the center. Fold over one half to make a triangle. You should have about a 1/2 inch of the bottom part of the wrapper still exposed. With your finger brush a little water along that edge to help seal the egg rolls. Then fold in 2 sides forming the egg roll shape. Then roll up the rest of the way into a sealed egg roll. If you’re having trouble, use the package pictorial as a guide.
Spray the outside of the egg rolls with cooking spray, or lightly brush them with canola oil. Bake at 425 degrees for 12-15 minutes, or until golden brown and crispy on the outside.
Serve with a bowl of sausage gravy for dipping.